Weeks 1-8: -20lbs
This week: -2lbs
Total loss: 22lbs
It feels not a little ironic to be writing a post about more success having just polished off a bag of Doritos. I have developed the slightly dubious habit of not eating very much on weigh in day to ensure I'm light for the scales (although I suspect not eating after noon for a six pm weigh in is a bit like taking off your glasses - ultimately makes practically no difference). The upshot is that I always get to Wednesday evening with a luxurious amount of points to spend in the Sainsbury's Local round the corner, where I stand in front of the confectionary aisle wide eyed with wonder.
Anyhoo, another good result this week. I suspect, although I haven't been back through the archives to check, that this is the most sustained amount of success, both at tracking and physically losing, since WWF records began. Which is tremendous. I think, for me, feeling emotionally very stable and happy at the moment - partly down to circumstances and partly down to the tremendous benefits I've derived from the CBT sessions I've been having - is playing a huge part. I feel more peaceful and together than I have....well, perhaps ever. Peaceful and together not being words that immediately spring to the minds of my nearest and dearest when they think of me. I want to think some more about that and maybe write about it in the near future.
Challenges ahead this weekend on the WW front, but good times on the family one, so I shall await next week's result with...interest.
Wednesday, 27 November 2013
Tuesday, 26 November 2013
How to cook perfect pork belly
Pork belly is a very serious business. When cooked properly, I think it is one of the tastiest cuts of meats there is. I love the contrast of the tender meat, the gently wibbling fat and the crispy, salty skin. Given that it is very, very pointy (14 points or 513 calories for 100g raw weight) it can only be an occasional treat which means that when I do have it, it has to be done right. It is for this reason that I have stopped ordering it in restaurants because too many people do it wrong and you end up with something pale and flabby and deeply unappealing.
So here is your guide to perfectly cooked pork belly, with a luscious gravy that will probably cause you to lick the pattern off your best china. As I said this is a serious business - you will need to start it at least one day before you intend to eat it, subjecting yourself to a whole world of denial induced pain as the house starts to smell like hog roast - but it is worth it, I promise you. When it comes to such matters I cannot tell a lie.
So, the day before you intend to feast. Preheat your oven to 170 degrees and remove your slab of pig from the fridge to bring it up to room temperature. Take a large roasting tin and into it place a couple of cooking apples, quartered and cored, two or three onions, peeled and halved, three or four whole, unpeeled cloves of garlic and some sprigs of thyme (you could also add other herbs at this point - some sage leaves perhaps, or some lemon thyme for a hint of citrus zing). Add a good splash (about 50mls) of dry cider and some salt and pepper. This is the trivet on which you will rest the pork while it roasts.
Take the pork and, using a very sharp knife, score the skin and massage in about a tablespoon of oil before sprinkling liberally with good sea salt. Now lay it atop your herby trivet, cover the whole roasting tray with tin foil and place in the oven for 90 minutes. After this time, remove it, baste with the cidery juices and return to the oven, still within its foil tent for a 60 minutes, then turn the oven off altogether and let it sit for a further 30 minutes.
Take the pork out of the oven, transfer it to a large dish and allow it to cool completely.
Once it is cool, it is time to press the meat. This will compress the fat into an even, unctuous layer. Wrap it in greaseproof paper and sit it skin side up. Put a second large dish over the top and weigh it down - tins of beans are ideal for this. It needs to be pressed for at least 12 hours, preferably longer.
You will also want to transfer all the delicious remains of your fruit, veg and herb trivet into a saucepan, as this will form the basis of your gravy. Anything that has really burnt on to the roasting dish leave to the hands of the washer upper and don't try too hard to scrape it off as it will add a bitter, acrid note to the sauce
After pressing, your pork should look something like this:
You can now cut it into portions. You could try and eat the whole thing yourself but it would probably make you sick. Or fat. Or both.
Prior to serving you need to do a final cook to get the top seriously crispy and the meat warmed through. Turn the oven on to a low heat - about 150 degrees, and heat an oven proof pan on the hob. Place the meat in, skin side down and cook for about twenty minutes before transferring to the oven for a final ten minutes. You can also finish your gravy while the meat is cooking - to the scrapings from the roasting tray add 250mls of cider and another 250mls of chicken stock. Reduce briskly by about two thirds and then pass through a sieve. Next time we make this we intend to experiment with a beure manie (butter and flour paste) to thicken it slightly.
If you go in for very cheffy presentation, you can use chef rings to cut through the meat after its first pressing to end up with an elegant cylinder of meat. Keeping the pieces in the rings while doing the final cook will not only ensure retention of shape but will also guarantee a thin, almost toffee like crispy layer.
Here the meat is served with skordalia - a lemony, garlicky potato puree made with milk and olive oil. Good old mash would be glorious, of course, but the sharpness of the skordalia works really well with the richness of the meat.
Pork belly is emphatically NOT diet food. That piece pictured above came in at an eye watering 26 pro points - that is most of a day's allowance. However, for an occasional treat it is hard to beat, and if a day or so abstinence is required to enjoy it guilt free then so be it (although feel free to remind me of that sentiment if the scales spit in my face next Wednesday and I come on here to moan at you).
Bon appetit!
So here is your guide to perfectly cooked pork belly, with a luscious gravy that will probably cause you to lick the pattern off your best china. As I said this is a serious business - you will need to start it at least one day before you intend to eat it, subjecting yourself to a whole world of denial induced pain as the house starts to smell like hog roast - but it is worth it, I promise you. When it comes to such matters I cannot tell a lie.
So, the day before you intend to feast. Preheat your oven to 170 degrees and remove your slab of pig from the fridge to bring it up to room temperature. Take a large roasting tin and into it place a couple of cooking apples, quartered and cored, two or three onions, peeled and halved, three or four whole, unpeeled cloves of garlic and some sprigs of thyme (you could also add other herbs at this point - some sage leaves perhaps, or some lemon thyme for a hint of citrus zing). Add a good splash (about 50mls) of dry cider and some salt and pepper. This is the trivet on which you will rest the pork while it roasts.
 |
| Trivet! |
Take the pork out of the oven, transfer it to a large dish and allow it to cool completely.
Once it is cool, it is time to press the meat. This will compress the fat into an even, unctuous layer. Wrap it in greaseproof paper and sit it skin side up. Put a second large dish over the top and weigh it down - tins of beans are ideal for this. It needs to be pressed for at least 12 hours, preferably longer.
You will also want to transfer all the delicious remains of your fruit, veg and herb trivet into a saucepan, as this will form the basis of your gravy. Anything that has really burnt on to the roasting dish leave to the hands of the washer upper and don't try too hard to scrape it off as it will add a bitter, acrid note to the sauce
 |
| One day, this will be gravy. Honest. |
You can now cut it into portions. You could try and eat the whole thing yourself but it would probably make you sick. Or fat. Or both.
Prior to serving you need to do a final cook to get the top seriously crispy and the meat warmed through. Turn the oven on to a low heat - about 150 degrees, and heat an oven proof pan on the hob. Place the meat in, skin side down and cook for about twenty minutes before transferring to the oven for a final ten minutes. You can also finish your gravy while the meat is cooking - to the scrapings from the roasting tray add 250mls of cider and another 250mls of chicken stock. Reduce briskly by about two thirds and then pass through a sieve. Next time we make this we intend to experiment with a beure manie (butter and flour paste) to thicken it slightly.
If you go in for very cheffy presentation, you can use chef rings to cut through the meat after its first pressing to end up with an elegant cylinder of meat. Keeping the pieces in the rings while doing the final cook will not only ensure retention of shape but will also guarantee a thin, almost toffee like crispy layer.
Here the meat is served with skordalia - a lemony, garlicky potato puree made with milk and olive oil. Good old mash would be glorious, of course, but the sharpness of the skordalia works really well with the richness of the meat.
Pork belly is emphatically NOT diet food. That piece pictured above came in at an eye watering 26 pro points - that is most of a day's allowance. However, for an occasional treat it is hard to beat, and if a day or so abstinence is required to enjoy it guilt free then so be it (although feel free to remind me of that sentiment if the scales spit in my face next Wednesday and I come on here to moan at you).
Bon appetit!
Monday, 25 November 2013
A rough approximation of a meal planning Monday
There is excitement to come this week. At the weekend we are travelling down South. The primary reason for this trip is so that I can meet my brand new niece. However it seemed foolish, foolish I tell you, to miss out on the opportunity to see if we could get a reservation somewhere nice and we managed to secure a table at Story, about which I am terribly over excited. We would have liked to get to Dabbous but it still seems to be very difficult to get a reservation unless you are...I dunno, the Pope. Or hold incriminating photos of the maître d'.
But as for the rest of it, the meal planning, that is less exciting. D is currently 5:2-ing and we've found the easiest evening meal for these nights is soup. And then he's away with work for two evenings so I will be eating tuna pasta because I love it and he doesn't see the point. I think I need to do some more research around meals suitable for fasting to spruce things up a bit - any tips as to good online resources would be much appreciated.
As always, more meal planning fun over at Mrs M's.
Wednesday, 20 November 2013
Weigh in Wednesday: 20th November 2013
Weeks 1-7: -17.5lbs
This week: -2.5lbs
Total loss: 20lbs
Another solid loss this week – hurrah! I wanted to get a good result as this was the last week prior to Christmas that was entirely engagement free. Between now and the new year I’m aiming, pretty much, for damage limitation. Another pound would be nice – that would be one more shiny seven – and another pound and a half would take me into the next stone bracket down so a couple of very modest goals to keep in mind but I’m not going to stress out too much. I’ve made a good start and proved to myself that I can do it; I can follow the plan, I can lose weight, I can succeed, so if there is a slight December related hiccup it is not the end of the world.
This week: -2.5lbs
Total loss: 20lbs
Another solid loss this week – hurrah! I wanted to get a good result as this was the last week prior to Christmas that was entirely engagement free. Between now and the new year I’m aiming, pretty much, for damage limitation. Another pound would be nice – that would be one more shiny seven – and another pound and a half would take me into the next stone bracket down so a couple of very modest goals to keep in mind but I’m not going to stress out too much. I’ve made a good start and proved to myself that I can do it; I can follow the plan, I can lose weight, I can succeed, so if there is a slight December related hiccup it is not the end of the world.
Monday, 18 November 2013
MPM: 18th November 2013
This weekend reminded me of why I love Weight Watchers and also why it can be a right royal pain in the behind. The positives first: three very delicious dinners (moules frites, spaghetti carbonara, oxtail and chorizo stew with mash) consumed comfortably within points demonstrates that with planning and forethought you can pretty much have your cake (or your pasta or your frites) and eat it and lose weight. BUT, tramping round Liverpool town centre on a Saturday afternoon, dodging vast swathes of teenagers out to spend their pocket money and getting increasingly grumpy from low blood sugar, I had to concede that it does not allow for an awful lot of spontaneity, especially if you choose to “spend” large quantities of points on evening meals. I was so disgusted that I ate a Malteser reindeer (4 pro points - very nice indeed) and sulked a little bit.
I’m not giving up or conceding, and I recognise that, given my issues with weight I will probably have to count points for the rest of my life and for the most part I have made my peace with that. It really doesn’t take that much effort. But I do sometimes wish that I had the naturally inbuilt sense of balance of the naturally slim person (not to mention the twenty six inch waist and neat buttocks).
Ah well, onto this week. Friday and Saturday are taken up with (gasp!) socialising. There will be food and drink consumed. There may be a sore head along the way. Sunday is likely to be spend eating dust. The rest of the week will be spent on slightly less punitive damage control. And the meal plan goes something like this:
Butternut squash and tarragon soup
Chicken and mushroom pasta bake
Fish cake in a
Pork loin steaks with cauliflower cheese
As always, more meal planning fun over at Mrs M’s.
Thursday, 14 November 2013
In which we go to Birmingham and have dinner at Purnell's
Purnell’s is not a restaurant that I ever had particularly
on my radar - chiefly because it is in Birmingham and I am not. But, D, much to his disgust, not only had to work on his birthday this year but, what
is more, had to do so in Birmingham. So we decided to make the best of an
unfortunate set of circumstances (work may be dull but it is the means by which
we get money to play) and hit the town.
Although not to paint it red because I am incapable of painting anything
any colour but the palest shade of baby pink these days – I blame being in my
fourth decade. In fact, we confined our pre
dinner drinking to a couple of sneaky halves in Brewdog. I think I’ve mentioned that D has, in the
last few years, developed a real interest in real ales and Brewdog is a
favourite of both his and my brother (who, like Remmington Steele, liked it so
much that he bought shares in the company).
Incidentally, the Birmingham branch is particularly fabulous – or
whatever adjective is more appropriate to the carefully cultivated, industrial
style grubbiness of the interior.
Simplistic, almost rustic, presentation was not a
constant. Some of the courses were more
elaborate: the “Remoulade 2012”, for example, came as three individual
constituent parts with instructions as to how to eat them (I know that some
people hate this kind of faffy eating but I generally find it amusing). However, the stand out dish for both of us was
the monkfish with red lentil dahl and coriander and coconut cream, which was
back at the plainer end of the spectrum.
The combination of the peppery plump flakes of fish with the soft,
yielding spice of the lentils was utterly delicious. I believe that this dish won the fish course
in an early series of Great British Menu and a recipe can be found on the BBC
site here. Expect to see it popping up
in a menu plan soon.
The only course that was slightly underwhelming was the
cheese. It was fine, just a little
unexciting. Perhaps we have cheese
ennui? How terrible, if so! But the first of the two puddings, “Mint
Choccy Chip” tasted like a Peppermint Aero as made by angels, and the second
included the richest, sweetest, silkiest vanilla crème brulee that I can ever
remember eating – served in an egg shell.
So I was perfectly willing to forgive and forget.
I can’t imagine we will find ourselves in the vicinity of
Purnell’s again in the near future which is a shame because the food and,
indeed, the experience, was a pleasure from start to finish. I shall content myself by attempting to
recreate the masala spiced monkfish and staring intently at eggs in the hope
that the power of wishful thinking can insert vanilla custard into the
shells. In the meantime should you,
gentle reader, be celebrating a birthday, an anniversary or a Tuesday in
Birmingham, I would highly commend it to you as a destination.
Purnell's
55 Cornwall Street
Birmingham
B3 2DH
0121 212 9799
But Purnell’s. We had
the tasting menu, of course (here called “the Tour”) with the matching wine
which pushed the price up into what I like to call “Eeep” territory. Which is ok for birthdays. And they do have a set 3 course lunch menu
for £30 which looks very nice indeed. For
I would heartily recommend that, should you ever find yourself in Birmingham,
you pay Purnell’s a visit. The food was
delicious, the wines thoughtfully chosen and interesting, the staff a delight,
the atmosphere relaxed and unstilted.
Bread arrived at the table shortly after we did and
throughout the course of the evening we demolished nearly an entire loaf of
this pain de campagne, which came, as unprepossessing as you like, with whipped
butter and a little pile of rock salt crystals.
While appearing plain when compared to the elaborately flavoured bakes
that some places send out, it was crisp and light and utterly delicious –
perfect for plate mopping purposes. And,
apparently, baked in house daily. We
were off to a good start. A good start
that continued when we were presented by an amuse of miniature baked potatoes
and watercress mayonnaise. The chef
advised that we use our fingers. We were
more than happy to do so.
 |
| Bread! |
 |
| Monkfish! |
 |
| Mint choccy chip - complete with minty fog |
 |
| Egg! |
Purnell's
55 Cornwall Street
Birmingham
B3 2DH
0121 212 9799
Wednesday, 13 November 2013
Weigh in Wednesday: 13th November 2013
Weeks 1-6: -14.5lbs
This week: -3lbs
Total loss: -17.5lbs
And this just in - Friday night fish and chips conducive to weight loss!
Early weigh in for me today and it may well be that I am slightly lighter at 7:45 am than I am at 6 pm but I'll take that on the chin next week and for now will just enjoy my result.
I had a slight wobble on Sunday evening - more of a minor tantrum really. I'm not sure why, for the most part I have been eating well and feeling happy and certainly not deprived. It passed fairly quickly with a dose of Studio Ghibli but I need to keep an eye on it - I do not want to risk a major blip between now and Christmas.
This week: -3lbs
Total loss: -17.5lbs
And this just in - Friday night fish and chips conducive to weight loss!
Early weigh in for me today and it may well be that I am slightly lighter at 7:45 am than I am at 6 pm but I'll take that on the chin next week and for now will just enjoy my result.
I had a slight wobble on Sunday evening - more of a minor tantrum really. I'm not sure why, for the most part I have been eating well and feeling happy and certainly not deprived. It passed fairly quickly with a dose of Studio Ghibli but I need to keep an eye on it - I do not want to risk a major blip between now and Christmas.
Monday, 11 November 2013
MPM: 11th November 2013
I was sitting writing up the plan (in my special meal plan fridge notebook, natch) yesterday morning when caught D looking at me with an amused twinkle. "You do realise," said he, "That the people who read your blog will probably fall over at the sight of a meal plan which actually involves cooking."
So, dearest readers, you have been duly warned. This week's meal plan is brought to you by the very heat of my oven and sweat of my brow (which, owing to an unfortunate medication side effect, can be very sweaty indeed.)
It's a quiet week this week, although some excitement tomorrow when we have two new Ikea units delivered and the recipe books currently piled up on the floor can be stacked on an actual shelf. And amidst all the nest building, we will mostly be eating:
Pasta pesto with courgette ribbons and peas
Spinach and red lentil Dahl with roast chicken, basmatic rice and naan
Moules frites
Spaghetti Carbonara
Oxtail slow cooked with Rioja and chorizo, mashed potatoes, broad beans tossed in garlic butter.
Look at that - almost worthy of a food blog! Head over to Mrs M's for more meal planning fun.
So, dearest readers, you have been duly warned. This week's meal plan is brought to you by the very heat of my oven and sweat of my brow (which, owing to an unfortunate medication side effect, can be very sweaty indeed.)
It's a quiet week this week, although some excitement tomorrow when we have two new Ikea units delivered and the recipe books currently piled up on the floor can be stacked on an actual shelf. And amidst all the nest building, we will mostly be eating:
Pasta pesto with courgette ribbons and peas
Spinach and red lentil Dahl with roast chicken, basmatic rice and naan
Moules frites
Spaghetti Carbonara
Oxtail slow cooked with Rioja and chorizo, mashed potatoes, broad beans tossed in garlic butter.
Look at that - almost worthy of a food blog! Head over to Mrs M's for more meal planning fun.
Wednesday, 6 November 2013
Weigh in Wednesday: 6th November 2013
Weeks 1-5: -14 lbs
This week: -0.5 lbs
Total loss: -14.5 lbs
After weeks of big losses, when I saw the number on the scales tonight I prepared myself for a wave of disappointment. It never came. Actually, I'm very, very pleased. I feel now that those big losses have been consolidated if that makes a whit of sense? I'm also conscious that a multi course tasting menu with supplementary cheese course and matching wine flight probably equates to a billionty one points so I've more than made up for last Wednesday's indulgence.
Onwards, onwards and downwards.
This week: -0.5 lbs
Total loss: -14.5 lbs
After weeks of big losses, when I saw the number on the scales tonight I prepared myself for a wave of disappointment. It never came. Actually, I'm very, very pleased. I feel now that those big losses have been consolidated if that makes a whit of sense? I'm also conscious that a multi course tasting menu with supplementary cheese course and matching wine flight probably equates to a billionty one points so I've more than made up for last Wednesday's indulgence.
Onwards, onwards and downwards.
Tuesday, 5 November 2013
Classic Recipe Corner: Sage and onion stuffing
I’d love to preface this post with some beautiful shots of a freshly roasted chicken, perhaps some artfully strewn herb sprigs, a potato or two. But I can’t because, er, I forgot. Here, instead, is a view of Harewood House, taken while walking this Sunday. This was shortly before the start of the whingeing, the huffing up hills like The Little Engine That Could and the water bottle leaking all over my arse. It’s pretty though, bathed in the late autumn sunshine, and I love the fact that it is, literally, minutes outside of Leeds and yet almost convinces as a rural idyll.
Anyway...
It is to my great shame that up until a few years ago the only sort of sage and onion stuffing to ever grace my Sunday table was made by Mr Paxo. Paxo stuffing has a lot to recommend it, not least the fact that it is unquestionably a taste and smell of childhood. OK, it looks a little bit like the contents of a Hoover bag in its natural state, but I considered it as quintissentially Sundayish as The Archers.
I can’t remember why I decided to make a fresh stuffing, on a complete whim, for Christmas dinner a couple of years ago. Maybe I was feeling particularly Domestic Goddess-ey that day.
Edited to add: the idea originally came from my brother, D2 and sister in law who are roast dinner experts of the first order.
Anyway, make it I did from a completely traditional Mrs Beeton recipe and it was so glorious that it has appeared regularly on the table ever since, most recently this last Sunday, and yet never reared its head on the blog.
I love a roast dinner and it is possible to have a heaped plateful for a (relatively) reasonable number of points. Roast potatoes for example. I use just a tablespoon of oil for two people, cooling the parboiled potatoes and then tossing them in the (also cold) oil before putting them in the oven. It’s a contentious way of doing it, but I find it gives excellently crispy results and means you can control (and limit) the amount of fat you are adding. Meanwhile the volume on the plate which we all crave from a proper Sunday lunch can easily be created by piles of veg – carrot and ginger mash is a particular favourite of mine, zero points apart from a scant knob of butter tossed through at the end to add richness.
At 4pps, the stuffing is one of the pointier aspects but well worth it. Still, you could halve the portion and still have a dollop of lovely, herby deliciousness. Then, you could have the rest of it smeared all over your cold cut sandwich the next day.
Ingredients
100g sliced white bread, ideally slightly stale (crusts removed)
4 x onions, peeled and halved
10 (roughly) largeish sage leaves
40g butter
1 medium egg yolk
Salt, pepper
Serves 4, 4 pro points per portion
You will need a little blitzer, a large saucepan, a bowl, a slotted spoon and a spoon for mixing.
Fill the pan with cold water, place in the onion halves and a generous pinch of salt. Bring the pan to the boil and then simmer for five minutes. This will take the raw tang out of the onions and leave them sweetly flavoursome for the stuffing.
Meanwhile, place the bread in the blitzer and whizz into fine crumbs. Transfer to the waiting bowl.
When the onions have had their required bath, remove to the blitzer using a slotted spoon. Put the sage leaves in the still simmering water for around 30 seconds – again, just to take the raw taste off. Transfer these to the blitzer with the onions and whizz into a greenly speckled, savoury paste.
In the same pan, over a gentle heat, put the butter on to melt.
Remove the pan from the heat and tip in the breadcrumbs, the onion paste, the egg yolk and more seasoning than you think you need and stir briskly to combine.
Bake alongside the joint – I use disposable foil trays. The top will brown but the inside will remain much more yielding than packet stuffing. Serve alongside roast chicken and all the trimmings.
| Sheep! |
It is to my great shame that up until a few years ago the only sort of sage and onion stuffing to ever grace my Sunday table was made by Mr Paxo. Paxo stuffing has a lot to recommend it, not least the fact that it is unquestionably a taste and smell of childhood. OK, it looks a little bit like the contents of a Hoover bag in its natural state, but I considered it as quintissentially Sundayish as The Archers.
Edited to add: the idea originally came from my brother, D2 and sister in law who are roast dinner experts of the first order.
Anyway, make it I did from a completely traditional Mrs Beeton recipe and it was so glorious that it has appeared regularly on the table ever since, most recently this last Sunday, and yet never reared its head on the blog.
I love a roast dinner and it is possible to have a heaped plateful for a (relatively) reasonable number of points. Roast potatoes for example. I use just a tablespoon of oil for two people, cooling the parboiled potatoes and then tossing them in the (also cold) oil before putting them in the oven. It’s a contentious way of doing it, but I find it gives excellently crispy results and means you can control (and limit) the amount of fat you are adding. Meanwhile the volume on the plate which we all crave from a proper Sunday lunch can easily be created by piles of veg – carrot and ginger mash is a particular favourite of mine, zero points apart from a scant knob of butter tossed through at the end to add richness.
At 4pps, the stuffing is one of the pointier aspects but well worth it. Still, you could halve the portion and still have a dollop of lovely, herby deliciousness. Then, you could have the rest of it smeared all over your cold cut sandwich the next day.
Ingredients
100g sliced white bread, ideally slightly stale (crusts removed)
4 x onions, peeled and halved
10 (roughly) largeish sage leaves
40g butter
1 medium egg yolk
Salt, pepper
Serves 4, 4 pro points per portion
You will need a little blitzer, a large saucepan, a bowl, a slotted spoon and a spoon for mixing.
Fill the pan with cold water, place in the onion halves and a generous pinch of salt. Bring the pan to the boil and then simmer for five minutes. This will take the raw tang out of the onions and leave them sweetly flavoursome for the stuffing.
Meanwhile, place the bread in the blitzer and whizz into fine crumbs. Transfer to the waiting bowl.
When the onions have had their required bath, remove to the blitzer using a slotted spoon. Put the sage leaves in the still simmering water for around 30 seconds – again, just to take the raw taste off. Transfer these to the blitzer with the onions and whizz into a greenly speckled, savoury paste.
In the same pan, over a gentle heat, put the butter on to melt.
Remove the pan from the heat and tip in the breadcrumbs, the onion paste, the egg yolk and more seasoning than you think you need and stir briskly to combine.
Bake alongside the joint – I use disposable foil trays. The top will brown but the inside will remain much more yielding than packet stuffing. Serve alongside roast chicken and all the trimmings.
Monday, 4 November 2013
MPM: 4th November 2013
Happy Monday everyone!
There is something of a dearth of actual cooking in the meal plan this week owing to a couple of cultural interludes, a takeaway craving and a visit from my in laws. Still, I am trying to get back into the habit of a meal planning post so will write it up, such as it is.
We had an amazing meal at Purnell’s last week which I can’t wait to share with you so will try and get that done this week – aside from anything else, indulgence in a very interesting wine flight has insured that a couple more brain cells have gone west so if I leave it too long you won’t get much beyond “Yum”. Which, to be fair, is a reasonable summary in the absence of any other.
Meanwhile, this week –
Monday: We had a roast chicken dinner last night so we will be having roast chicken and stuffing wraps this evening with spiced wedges and salad.
Tuesday: Cultural interlude #1 – no, not fireworks but an NT Live showing of Danny Boyle’s “Frankenstein”. Sadly the cinema is located in something of a cultural desert so we may end up at Nando’s beforehand. (Keep it quiet but I quite like Nando’s….)
Wednesday: D out, me – currently craving poached egg on toast. As it is post WI there may be something indulgent for afters.
Thursday: Cultural interlude #2 – Alan Bennett’s “People” at the Leeds Grand. Likelihood of rushed pre-theatre beans on toast: high.
Friday: Himself is craving a proper fish and chip supper and, after denying him last week I cannot in all conscience do so again. I will be eschewing all but a handful of chips and weighing the fish in an attempt to stay on track.
Saturday: Finally some cooking! I bought D a copy of “The Silver Spoon” for his birthday which is a compendium of classic Italian cookery. Tonight he is planning to whip up a Risotto Milanese – we’ve already purchased the bone marrow which is quivering away pinkly in the fridge. Possible some nice antipasti beforehand.
Sunday: Unknown as yet but out somewhere with FIL and SIL.
Head over to Mrs M’s for more meal planning fun.
There is something of a dearth of actual cooking in the meal plan this week owing to a couple of cultural interludes, a takeaway craving and a visit from my in laws. Still, I am trying to get back into the habit of a meal planning post so will write it up, such as it is.
We had an amazing meal at Purnell’s last week which I can’t wait to share with you so will try and get that done this week – aside from anything else, indulgence in a very interesting wine flight has insured that a couple more brain cells have gone west so if I leave it too long you won’t get much beyond “Yum”. Which, to be fair, is a reasonable summary in the absence of any other.
Meanwhile, this week –
Monday: We had a roast chicken dinner last night so we will be having roast chicken and stuffing wraps this evening with spiced wedges and salad.
Tuesday: Cultural interlude #1 – no, not fireworks but an NT Live showing of Danny Boyle’s “Frankenstein”. Sadly the cinema is located in something of a cultural desert so we may end up at Nando’s beforehand. (Keep it quiet but I quite like Nando’s….)
Wednesday: D out, me – currently craving poached egg on toast. As it is post WI there may be something indulgent for afters.
Thursday: Cultural interlude #2 – Alan Bennett’s “People” at the Leeds Grand. Likelihood of rushed pre-theatre beans on toast: high.
Friday: Himself is craving a proper fish and chip supper and, after denying him last week I cannot in all conscience do so again. I will be eschewing all but a handful of chips and weighing the fish in an attempt to stay on track.
Saturday: Finally some cooking! I bought D a copy of “The Silver Spoon” for his birthday which is a compendium of classic Italian cookery. Tonight he is planning to whip up a Risotto Milanese – we’ve already purchased the bone marrow which is quivering away pinkly in the fridge. Possible some nice antipasti beforehand.
Sunday: Unknown as yet but out somewhere with FIL and SIL.
Head over to Mrs M’s for more meal planning fun.
Tuesday, 29 October 2013
In which I try to motivate my future self
I was pondering the other week whether or not I should write a post for Future Me to read when (as inevitably happen) it all goes off the boil, the numbers on the scales start going in the wrong direction and I come on here and go something along the lines of: “It’s so HARD, why is it so HARD, I am going to eat nothing but DUST forever and still look like a TELETUBBIE.”
Because (as I think I commented on someone else’s blog the other day – and if it was yours I hope I didn’t sound like too much of a smug bitch because I promise you most heartily, that was not the intention) when it’s going well, it’s easy. I would assume this applies to any sort of eating plan, albeit for different reasons. For me, when I’m following WW properly – by which I mean when I’m actually being organised enough to plan and cook, I find I can eat well for my alloted points; my fruit and veg intake naturally rises which means I feel healthier overall and I’m lucky enough that my body tends to respond reasonably well and not cling on to the flab too desperately (and gosh I hope that sentence doesn’t come back to bite me in the arse!) My mood improves, my anxiety symptoms decline and even my dark circles look slightly less impressively bruise coloured. I don’t tend to feel deprived; my appetite naturally decreases and I derive greater pleasure from the treats that I do allow myself to have - so why, why, why would I ever do anything else?
Is it the planning and the tracking that becomes too arduous? Actually, I find planning and putting thought into my food means I eat a far greater variety of yummier dishes – look back on posts from a few months ago and I was generally subsisting on sandwiches and toast. Last night, I had a salmon fillet, smeared in mustard and wrapped in bacon with garlicky roasted potatoes and tenderstem broccoli. And I track on my iPhone which is always to hand do I don’t even have to flail around for a pen.
Future Me, for goodness sake, you have every single tool you need, every single motivation in the world and it’s NOT EVEN THAT HARD. Put DOWN the pizza slice and the gin bottle and remind yourself, in the words of La Cole that you are, indeed, worth it.
Because (as I think I commented on someone else’s blog the other day – and if it was yours I hope I didn’t sound like too much of a smug bitch because I promise you most heartily, that was not the intention) when it’s going well, it’s easy. I would assume this applies to any sort of eating plan, albeit for different reasons. For me, when I’m following WW properly – by which I mean when I’m actually being organised enough to plan and cook, I find I can eat well for my alloted points; my fruit and veg intake naturally rises which means I feel healthier overall and I’m lucky enough that my body tends to respond reasonably well and not cling on to the flab too desperately (and gosh I hope that sentence doesn’t come back to bite me in the arse!) My mood improves, my anxiety symptoms decline and even my dark circles look slightly less impressively bruise coloured. I don’t tend to feel deprived; my appetite naturally decreases and I derive greater pleasure from the treats that I do allow myself to have - so why, why, why would I ever do anything else?
Is it the planning and the tracking that becomes too arduous? Actually, I find planning and putting thought into my food means I eat a far greater variety of yummier dishes – look back on posts from a few months ago and I was generally subsisting on sandwiches and toast. Last night, I had a salmon fillet, smeared in mustard and wrapped in bacon with garlicky roasted potatoes and tenderstem broccoli. And I track on my iPhone which is always to hand do I don’t even have to flail around for a pen.
Future Me, for goodness sake, you have every single tool you need, every single motivation in the world and it’s NOT EVEN THAT HARD. Put DOWN the pizza slice and the gin bottle and remind yourself, in the words of La Cole that you are, indeed, worth it.
Friday, 25 October 2013
Reasons to be cheerful
Reason #1 - another 4lbs off at weigh in this week. That's a stone in 4 weeks. I'm quite shocked by it really, I think all I managed to say when I got on the scales was "Oh". It's an excellent start but there is plenty still to go and the rate of loss will likely slow down to a snail pace soon enough.
Reason #2 I passed my latest exam! Three down, six to go until I become the proud owner of a BA in Taxation Studies. Yes, that is a thing.
Reason #3 My brother's second baby is arriving today! My adorable nephew, little D, is going to have an even littler brother or sister. I am such a proud auntie!
So even though I have spent some of the week full of cold and grumps I am going into the weekend determined to be happy in the face of all my myriad blessings. Have a fabulous time whatever you are up to!
Reason #2 I passed my latest exam! Three down, six to go until I become the proud owner of a BA in Taxation Studies. Yes, that is a thing.
Reason #3 My brother's second baby is arriving today! My adorable nephew, little D, is going to have an even littler brother or sister. I am such a proud auntie!
So even though I have spent some of the week full of cold and grumps I am going into the weekend determined to be happy in the face of all my myriad blessings. Have a fabulous time whatever you are up to!
Monday, 21 October 2013
MPM: 21st October 2013
When in doubt, buy stationary. I recently invested in a meal planning pad to stick up on the fridge which fills my covetous little heart with great joy. The first page is looking pretty sparse though - two nights home alone where prick and ping is the order of the day, while on Saturday we are off to the York whisky festival and Sunday will subsequently find me curled in a ball vowing never to drink again.
Still, that leaves three meals to be written, very neatly, in the appropriate boxes for the world (me and D) to see. And said boxes say:
Pasta pesto with peas and roasted tenderstem broccoli followed by Bakewell pudding and cream
Roasted spiced duck legs with vegetables stir fried in five spice and soy
Sausages and mash with onion gravy
Hop over to Mrs M's for more meal planning fun.
Friday, 18 October 2013
Food for thought: compassion all round
Earnest Ross and I have been talking about compassion recently. Specifically, the idea of being compassionate towards oneself. It’s the kind of thing that sounds like it should be a no-brainer. But I’ve been shocked by the amount of resistance I’ve felt towards it.
“It feels,” I told him today, “That if I accept the need to be more compassionate to myself then I am giving myself permission to act or behave in a negative way. That I am excusing myself. It feels like weakness and failure.”
But, he countered, is showing compassion always an easy option? To be compassionate is not necessarily to excuse so much as to accept and not apply moral judgments. To be compassionate requires you to face difficult things head on. Nothing easy or weak about that.
Perhaps part of the resistance lies in the fact that we are all programmed to find fat distasteful. Just this week I saw this article on the Guardian website about NICE telling doctors that they should treat overweight people with respect. Exsqueeze me? They have to be told? Doctors, who I fondly imagine to be the most compassionate of people (with the possible exception of nuns), need to be actually told by a clinical institute that fat people should not be sneered at but offered realistic and practical and non judgemental advice? What hope is there for the rest of the society if our medical professionals need to have this spelled out to them?
I have been remarkably blessed in my dealings with doctors. The GPs I have seen in the last few years have been absolutely lovely and supportive and never made me feel as if every little niggle, from a cough to an ingrown toenail, was related to the fact that my BMI was over 30. But I understand that I am in a minority with this experience. Actually, I have been remarkably blessed full stop in that I have never encountered any major discrimination or bullying or unpleasantness related to my size. Perhaps that is one of the reasons that I am so much more critical of myself than anyone else could ever be.
“It feels,” I told him today, “That if I accept the need to be more compassionate to myself then I am giving myself permission to act or behave in a negative way. That I am excusing myself. It feels like weakness and failure.”
But, he countered, is showing compassion always an easy option? To be compassionate is not necessarily to excuse so much as to accept and not apply moral judgments. To be compassionate requires you to face difficult things head on. Nothing easy or weak about that.
Perhaps part of the resistance lies in the fact that we are all programmed to find fat distasteful. Just this week I saw this article on the Guardian website about NICE telling doctors that they should treat overweight people with respect. Exsqueeze me? They have to be told? Doctors, who I fondly imagine to be the most compassionate of people (with the possible exception of nuns), need to be actually told by a clinical institute that fat people should not be sneered at but offered realistic and practical and non judgemental advice? What hope is there for the rest of the society if our medical professionals need to have this spelled out to them?
I have been remarkably blessed in my dealings with doctors. The GPs I have seen in the last few years have been absolutely lovely and supportive and never made me feel as if every little niggle, from a cough to an ingrown toenail, was related to the fact that my BMI was over 30. But I understand that I am in a minority with this experience. Actually, I have been remarkably blessed full stop in that I have never encountered any major discrimination or bullying or unpleasantness related to my size. Perhaps that is one of the reasons that I am so much more critical of myself than anyone else could ever be.
Wednesday, 16 October 2013
The sound of silence. And a weigh in.
So, from the lack of any update on this blog, you may be forgiven for thinking that after last week’s stellar result at the scales I proceeded to upend myself into a vat of chocolate Baileys (has anyone tried this yet? Report if so, I have very high hopes!) But, no, despite consuming slightly more wine than was good for me at York races on Friday, I have kept on keeping on. I have even been restrained in the face of cheese which, dearest Reader, is a victory in itself.
The scales’ verdict tonight? Another pound off making ten in three weeks. I am closing in on the one stone mark - once I'm there I think I'll really believe I am doing this!
I had all these high hopes that once the Annus Horribilus was over then things would all spring back to normal, but the truth is, it is taking a little time. And it was naïve to ever expect otherwise as both D and I are going through a period of transition. I’ve moved in to a new house and am still finding my feet and trying to get over feeling like a guest in someone else’s environment; he, meanwhile, is having to deal with his space being invaded by an individual with a propensity towards mess and clutter. We have two houses worth of furniture to amalgamate and sort through. Plus, I’ve had weird working patterns the last couple of weeks as I’ve been preparing for an exam. So all in all it is little wonder that we haven’t yet had the chance to get into a properly established routine. I have started to actually cook meals though, which is good, and there is fruit in the fruit bowl and milk in the fridge and I’m learning to lunge for the teapot rather than the corkscrew when six o clock comes round, so all the pieces are coming together. When you see a Meal Planning Monday post from me, it is then that you will know that I’m there.
The scales’ verdict tonight? Another pound off making ten in three weeks. I am closing in on the one stone mark - once I'm there I think I'll really believe I am doing this!
I had all these high hopes that once the Annus Horribilus was over then things would all spring back to normal, but the truth is, it is taking a little time. And it was naïve to ever expect otherwise as both D and I are going through a period of transition. I’ve moved in to a new house and am still finding my feet and trying to get over feeling like a guest in someone else’s environment; he, meanwhile, is having to deal with his space being invaded by an individual with a propensity towards mess and clutter. We have two houses worth of furniture to amalgamate and sort through. Plus, I’ve had weird working patterns the last couple of weeks as I’ve been preparing for an exam. So all in all it is little wonder that we haven’t yet had the chance to get into a properly established routine. I have started to actually cook meals though, which is good, and there is fruit in the fruit bowl and milk in the fridge and I’m learning to lunge for the teapot rather than the corkscrew when six o clock comes round, so all the pieces are coming together. When you see a Meal Planning Monday post from me, it is then that you will know that I’m there.
Thursday, 10 October 2013
Oh, frabjous day!
I toddled along to my weigh in last night past a large group of young women wearing police hats. Yes, it is apparently freshers' week here in Leeds. I have nothing against students apart from the obvious pangs of jealousy at their youth and good skin, but goodness they are very loud.
Anyway, to the scales. You may recall that this was a two week result - but also that my hopes were not overly high given my (relatively) packed social calendar. The gods of WW however were clearly in a benevolent mood and I clocked in a nine (yes, nine) pound loss. Get me!
D has promised me a bottle of fizz if I can shift another five this week but, to be honest, after a start like that - which I think is in part down to luck rather than judgement - I'll be happy with any slight downward movement. Onwards, comrades!
Anyway, to the scales. You may recall that this was a two week result - but also that my hopes were not overly high given my (relatively) packed social calendar. The gods of WW however were clearly in a benevolent mood and I clocked in a nine (yes, nine) pound loss. Get me!
D has promised me a bottle of fizz if I can shift another five this week but, to be honest, after a start like that - which I think is in part down to luck rather than judgement - I'll be happy with any slight downward movement. Onwards, comrades!
Tuesday, 8 October 2013
Pimms o'clock
Winter may be fast approaching (today I am wearing a scarf in honour of this; still no coat though, I keep that until the temperature really starts to drop) but Saturday saw us comfortably installed in an upper room at the Leeds Living Room enjoying a Pimms tasting of all things.
I mention the seasons because for me, as for many other people I suspect, Pimms is the quintessential summer drink. Take the summer of 2000; I was in my third term of university, the object of study was the Bard himself, the sun seemed to shine every day and my college boasted the oldest bowling green in Europe. What else can you expect a load of English students to do but lie out on the grass, propped up copies of The Riverside Shakespeare and sup Pimms all day long – sometimes with a shot of gin to turbo it, and us, up a bit. Happy, happy days.
The prospect of a Pimms tasting session was, therefore, too good to resist, chill winds and autumn leaves notwithstanding. And what a session it was! I would say that it left me with a new found respect for the beloved liqueur – but it is perhaps more accurate to say it left me feeling slightly queasy on the way round IKEA the next morning. This was NOT one of those tastings where you feel short changed. The first drink was poured within five minutes and it didn’t really stop flowing for the next hour and a half.
Pimms was originally created back in the mid nineteenth century as a more palatable alternative to gin. Although gin based, it also contained ingredients such as borage and citrus – the exact recipe remains a closely guarded secret to this day. This gin based fruit cup is the Pimms no 1 which is still produced. Over the years five more variants were created, each based upon a different spirit. Most are no longer easily obtainable, although Pimms no 3, which is the brandy version, has been rebranded as Winter Pimms and occasionally surfaces at Christmas.
And so we drank. We drank Pimms with gin, lemonade and coriander – an unusual herb but one designed to pick up on a particular botanical of the gin. We drank a Pimms whisky sour both with and without ginger beer (absolutely delicious – destined to become my Christmas cocktail of choice). We drank Pimms with spiced rum, fresh ginger, lime and mint. And we finished with a Pimms Royale – Pimms with orange vodka, strawberry and basil mixed with a combination of ginger ale and lemonade. In between, we had tots of the individual spirits (so we could taste them in isolation you understand – purely scientific) and sampled a supermarket own brand fruit cup (verdict: lacking the depth and complexity of the original but perfectly serviceable when mixed with lemonade and fruit and one third of the price). There was cake as well.
All in all, a delightful way to spend a Saturday afternoon. The website for the Drinks Workshop, which offers classes in a variety of different spirits can be found here although I am not sure what locations are on offer outside of Leeds. Still, if you fancy coming to up here and spending a few hours getting tipsily educated and eating cake, this is highly recommended.
I mention the seasons because for me, as for many other people I suspect, Pimms is the quintessential summer drink. Take the summer of 2000; I was in my third term of university, the object of study was the Bard himself, the sun seemed to shine every day and my college boasted the oldest bowling green in Europe. What else can you expect a load of English students to do but lie out on the grass, propped up copies of The Riverside Shakespeare and sup Pimms all day long – sometimes with a shot of gin to turbo it, and us, up a bit. Happy, happy days.
The prospect of a Pimms tasting session was, therefore, too good to resist, chill winds and autumn leaves notwithstanding. And what a session it was! I would say that it left me with a new found respect for the beloved liqueur – but it is perhaps more accurate to say it left me feeling slightly queasy on the way round IKEA the next morning. This was NOT one of those tastings where you feel short changed. The first drink was poured within five minutes and it didn’t really stop flowing for the next hour and a half.
Pimms was originally created back in the mid nineteenth century as a more palatable alternative to gin. Although gin based, it also contained ingredients such as borage and citrus – the exact recipe remains a closely guarded secret to this day. This gin based fruit cup is the Pimms no 1 which is still produced. Over the years five more variants were created, each based upon a different spirit. Most are no longer easily obtainable, although Pimms no 3, which is the brandy version, has been rebranded as Winter Pimms and occasionally surfaces at Christmas.
And so we drank. We drank Pimms with gin, lemonade and coriander – an unusual herb but one designed to pick up on a particular botanical of the gin. We drank a Pimms whisky sour both with and without ginger beer (absolutely delicious – destined to become my Christmas cocktail of choice). We drank Pimms with spiced rum, fresh ginger, lime and mint. And we finished with a Pimms Royale – Pimms with orange vodka, strawberry and basil mixed with a combination of ginger ale and lemonade. In between, we had tots of the individual spirits (so we could taste them in isolation you understand – purely scientific) and sampled a supermarket own brand fruit cup (verdict: lacking the depth and complexity of the original but perfectly serviceable when mixed with lemonade and fruit and one third of the price). There was cake as well.
All in all, a delightful way to spend a Saturday afternoon. The website for the Drinks Workshop, which offers classes in a variety of different spirits can be found here although I am not sure what locations are on offer outside of Leeds. Still, if you fancy coming to up here and spending a few hours getting tipsily educated and eating cake, this is highly recommended.
Friday, 4 October 2013
In which I am frightened of melting
After all that lovely support on my last post I was eager to come on here this week and post my weigh in result. HOWEVER. I missed my meeting! For those of you who don’t live in the frozen North, the weather has been woeful for the past few days so I decided to book a taxi rather than walk for half an hour in the rain. And then the taxi didn’t turn up on time and the man from the taxi office got quite affronted with me for pointing out that a) not turning up on time and b) not letting me know they were not going to turn up on time was pretty piss poor customer service.
My bathroom scales, usually pretty reliable, have me well down but I am going to take them with a pinch of salt and wait until next Wednesday for the official scores on the doors. In the meantime, remember how I said that I had lots going on in October? This week I’m out for a curry to welcome some new starters at work, a Pimms tasting and a game cookery demonstration. In between, I will mainly be eating dust…
My bathroom scales, usually pretty reliable, have me well down but I am going to take them with a pinch of salt and wait until next Wednesday for the official scores on the doors. In the meantime, remember how I said that I had lots going on in October? This week I’m out for a curry to welcome some new starters at work, a Pimms tasting and a game cookery demonstration. In between, I will mainly be eating dust…
Tuesday, 1 October 2013
Sometimes there’s never a good time
It is a truth universally acknowledged that a dieter in search of a successful diet must commence said diet on a Monday. Preferably one that falls on the first of the month. And if there is a full moon at the same time, then so much the better.
So imagine my consternation when my friend texted me the other week to say that she was joining a WW meeting on a Wednesday evening and would I like to come along with her.
There were so many reasons to say no. For a start – Wednesday? That is soooo not the right day to start a diet. And the first meeting fell at the end of September – my new start was going to be October. And I was moving that week so meals would be up in the air. And, come to think of it, I had commitments throughout most weekends in October which would mean I’d never get a clear run at things and everyone knows you should always start when you’ve got a clear run so you can get some good losses under your belt before real life starts to kick in so perhaps I should hold off until November to get going.
Dear reader, I’m ashamed to say that all of these thoughts and more went through my head when I got that text.
But……..
I’m proud to say that I managed to push them all to one side and go along with her. And yes, this last week it has not always been easy to stay on plan. I’ve had some good days where I’ve managed to track accurately and some days where I haven’t, which has made me a little twitchy. I no doubt earned some activity points packing and humping around boxes which I have proceeded to consume in lovely, lovely post-move wine. And the thought of stepping on the scales tomorrow is making me a little bit nervous. But I reckon when the universe sends you a sign, even something as mundane as a new friend sending a text, you have to grab it and give it your best shot.
So imagine my consternation when my friend texted me the other week to say that she was joining a WW meeting on a Wednesday evening and would I like to come along with her.
There were so many reasons to say no. For a start – Wednesday? That is soooo not the right day to start a diet. And the first meeting fell at the end of September – my new start was going to be October. And I was moving that week so meals would be up in the air. And, come to think of it, I had commitments throughout most weekends in October which would mean I’d never get a clear run at things and everyone knows you should always start when you’ve got a clear run so you can get some good losses under your belt before real life starts to kick in so perhaps I should hold off until November to get going.
Dear reader, I’m ashamed to say that all of these thoughts and more went through my head when I got that text.
But……..
I’m proud to say that I managed to push them all to one side and go along with her. And yes, this last week it has not always been easy to stay on plan. I’ve had some good days where I’ve managed to track accurately and some days where I haven’t, which has made me a little twitchy. I no doubt earned some activity points packing and humping around boxes which I have proceeded to consume in lovely, lovely post-move wine. And the thought of stepping on the scales tomorrow is making me a little bit nervous. But I reckon when the universe sends you a sign, even something as mundane as a new friend sending a text, you have to grab it and give it your best shot.
Monday, 23 September 2013
Slow cooker recipe corner: chicken cacciatore ("Hunter's stew")
I am moving back in with D this coming weekend and so looking forward to it. Glorious, glorious domesticity in all its lovely mundanity. In order to prepare, I’ve been spending the majority of the last few weekends there. D is still in charge of the kitchen at the moment which means I get cooked for which I enjoy very much – however, I suspect that will change and to be honest, I am looking forward to getting back into the routine of planning meals and cooking. I’ve been dreaming in recipes.
Anyway, Saturday night he dusted off the slow cooker and made a fabulous chicken stew that recently appeared on the Word of Mouth “Perfect” column (if you don’t read that, by the way, you really should – it’s very good). The list of ingredients is relatively short, but don’t be fooled – some sort of weird alchemy transforms these items into something much greater than the sum of their parts. We served with mashed potato and virtual box sets (we’re currently alternating between the final series of Dexter and season 3 of Game of Thrones – it’s a wonder that I have any fingernails left).
If you don't have a slow cooker I would suggest checking out the original recipe for appropriate oven temperatures and times. I would also suggest that you get one - they are extremely handy.
A word on portion size – I have reckoned on one thigh per person below, which I found more than sufficient. D went for two. Adjust points accordingly.
Ingredients
Tbsp olive oil
4 chicken thighs, skin on
Tbsp seasoned flour
2 heads of garlic, cut horizontally
Small bunch of rosemary
1 carrot, peeled and diced
1 stick of celery, diced
125ml white wine
250ml chicken stock
100g tinned plum tomatoes in juice, roughly chopped
15g butter
Serves 4, 9 pro points per portion
Heat the oil in a large pan. While it warms up, dust the chicken thighs in seasoned flour. Place skin side down in the pan and cook for a couple of minutes on each side until golden brown.
Transfer to the slow cooker.
In the same pan, fry the garlic heads, rosemary, carrot and celery for a few minutes until slightly golden. Again, transfer to the slow cooker.
Pour the wine into the pan to deglaze, stirring briskly to ensure all the lovely, crusty, chickeny bits are swooped up and let it bubble off and reduce slightly before tipping over the chicken and the vegetables. Add the stock and the tomatoes to the slow cooker pot and then cook on low for six hours, at which point the chicken will be falling off the bone and the sauce will be a lovely dark brown.
Using a slotted spoon, remove the chicken and the vegetables from the pot and set aside. Pour the sauce into a pan (you could use the one from earlier if you haven’t yet washed it – I’m all for saving washing up) and heat it to a brisk boil. Allow to reduce by about a third. Adjust the seasoning and finish with the butter to give a nice gloss.
Return the chicken and veg to the sauce and warm through before serving.
Anyway, Saturday night he dusted off the slow cooker and made a fabulous chicken stew that recently appeared on the Word of Mouth “Perfect” column (if you don’t read that, by the way, you really should – it’s very good). The list of ingredients is relatively short, but don’t be fooled – some sort of weird alchemy transforms these items into something much greater than the sum of their parts. We served with mashed potato and virtual box sets (we’re currently alternating between the final series of Dexter and season 3 of Game of Thrones – it’s a wonder that I have any fingernails left).
If you don't have a slow cooker I would suggest checking out the original recipe for appropriate oven temperatures and times. I would also suggest that you get one - they are extremely handy.
A word on portion size – I have reckoned on one thigh per person below, which I found more than sufficient. D went for two. Adjust points accordingly.
Ingredients
Tbsp olive oil
4 chicken thighs, skin on
Tbsp seasoned flour
2 heads of garlic, cut horizontally
Small bunch of rosemary
1 carrot, peeled and diced
1 stick of celery, diced
125ml white wine
250ml chicken stock
100g tinned plum tomatoes in juice, roughly chopped
15g butter
Serves 4, 9 pro points per portion
Heat the oil in a large pan. While it warms up, dust the chicken thighs in seasoned flour. Place skin side down in the pan and cook for a couple of minutes on each side until golden brown.
Transfer to the slow cooker.
In the same pan, fry the garlic heads, rosemary, carrot and celery for a few minutes until slightly golden. Again, transfer to the slow cooker.
Pour the wine into the pan to deglaze, stirring briskly to ensure all the lovely, crusty, chickeny bits are swooped up and let it bubble off and reduce slightly before tipping over the chicken and the vegetables. Add the stock and the tomatoes to the slow cooker pot and then cook on low for six hours, at which point the chicken will be falling off the bone and the sauce will be a lovely dark brown.
Using a slotted spoon, remove the chicken and the vegetables from the pot and set aside. Pour the sauce into a pan (you could use the one from earlier if you haven’t yet washed it – I’m all for saving washing up) and heat it to a brisk boil. Allow to reduce by about a third. Adjust the seasoning and finish with the butter to give a nice gloss.
Return the chicken and veg to the sauce and warm through before serving.
Thursday, 19 September 2013
Sam's Chop House, Leeds: romance and corned beef
However, with a move forthcoming and a big, Michelin starred dinner coming up at the end of next month. not to mention the fact that we have had a year of supporting two households rather than one, we decided to go cheap and cheerful in terms of a meal out. And when D pointed me in the direction of the Sam's Chop House menu I was genuinely excited by the decision. This was the kind of unashamedly British food that I absolutely adore but it seemed a little clever, a little quirky. Poached chicken breast with chicken liver scampi? How amazing does that sound?
So, why an air of disappointment pervading this blog post like an autumn fog? Perhaps because Sam's, the day before our wedding anniversary, decided to change their USP. They phoned and left an upbeat voicemail message explaining that the restaurant had decided to "go in a different direction" and offering us the chance to cancel our booking. But we, either lazy or optimistic in the face of PR speak, decided to stick with it. Only to find a menu that yes, was still unashamedly British but also unashamedly a little bit dull. I wasn't expecting fireworks for a cotton anniversary, but a bit of a sparkler might have been nice. Sam's is not a restaurant to go to for flashing lights of any description.
Starters: ham hock scotch egg was competently done - I thought the spicing of the meat was good and the egg yolk retained a moist gleam, even if it wasn't fully runny.
 |
| Scotch egg! |
 |
| Cheese on toast! |
 |
| Corned beef hash! |
Still, happy anniversary D. I love you very much and am very proud and happy that we got here.
Sam's Chop House
8 South Parade
Leeds
LS1 5QX
0113 2042490
Saturday, 14 September 2013
Autumn Days
Today is beautifully sunny but there is something in the quality of the light and the feel of the air that speaks very clearly of autumn. And that is not a problem for me as autumn is probably one of my favourite times of the year. I like the dark nights, where you draw the curtains and light a couple of candles and put Strictly on the telly, and the cooler days and the smell of incipient winter.
Autumn, September, is also (for me at least) a time of fresh starts - the new school year. This September is a little different as I am currently in the process of packing up and saying goodbye to this poor, maligned house. I hope its next owners give it the love and TLC it deserves and put the splendid oven to better use than reheating ready meals. It is all good, I am very happy and looking forward to going back to being a fulltime wife, but I intensely dislike transition periods. Transition means unsettled and I am a creature who very much likes to be settled.
So forgive me if I am a little quiet over the next few weeks. Come October and I will be back cooking, meal planning, weighing in (there is a Saturday morning meeting just a five minute walk from my new house - I have No Excuse) and doing some sneaky non-WW-friendly eating out (we're going to Purnell's for D's birthday in October - MUCH excitement!) Business as usual in fact. You have been warned.
Autumn, September, is also (for me at least) a time of fresh starts - the new school year. This September is a little different as I am currently in the process of packing up and saying goodbye to this poor, maligned house. I hope its next owners give it the love and TLC it deserves and put the splendid oven to better use than reheating ready meals. It is all good, I am very happy and looking forward to going back to being a fulltime wife, but I intensely dislike transition periods. Transition means unsettled and I am a creature who very much likes to be settled.
So forgive me if I am a little quiet over the next few weeks. Come October and I will be back cooking, meal planning, weighing in (there is a Saturday morning meeting just a five minute walk from my new house - I have No Excuse) and doing some sneaky non-WW-friendly eating out (we're going to Purnell's for D's birthday in October - MUCH excitement!) Business as usual in fact. You have been warned.
Wednesday, 4 September 2013
A WW Foodie guide to Mull, Tobermory and the eating of seafood
Although it may already be receding into a happy haze of whisky and sea squalls, I did want to spend a little bit of time regaling you as to our recent trip to Scotland, not least because it is a part of the world that I have really started to fall in love with over the past few years.
We have been visiting Ardnamurchan, the most westerly point of the British mainland, since 2009 and every year we have made the ferry trip across to Mull. This year we decided to base ourselves on the island itself.
Mull is not a big island. It may well be the second largest of the Inner Hebrides after Skye (thank you, Wiki) but you can still cover it pretty comprehensively in the course of a week. It is, however, an extremely beautiful one and, with a population of less than 3000, vast swathes of it are empty. The landscape is quite stunning – great, rolling, verdant hills stitched through with areas of dense woodland and bright strips of sea appearing on the horizon round every corner. It is rich in wildlife; we treated ourselves to an organised tour and in the course of a single day saw a family of white tailed eagles, a pair of otters and a basking shark – not to mention seals, buzzards and even a horny toad. It is also (and this, of course, may be why it so dear to our hearts) rich in fabulous seafood – fishing being historically one of the island’s main income sources.
It is not a place to go if you crave glamour and nightlife. It is a place to go if you enjoy walking and sitting staring out to sea. There is also culture to be found: theatre, an arts centre and even an artist's community based around the village of Dervaig. One of their projects is the Calgary Art in Nature walk, where sculptures are scattered throughout the wooded path down to Calgary Bay.
We based ourselves just outside Tobermory, which is the island’s capital and home to a quarter of the residents. Tobermory is quite ridiculously picturesque. It was the setting for a mid naughties children’s’ programme called Balamory and quite understandably so – with its row of brightly coloured buildings and sweeping, bay side street it looks as if it has fallen out of a storybook. The main problem (if it can be called such) with Tobermory is that pretty much every other person you meet is a tourist and if, like us, you go towards the end of the season, the locals are becoming somewhat frayed. Having lived in York for many years I can sympathise.
Isn't it lovely? There is not a lot to Tobermory...the main road is pretty much it, and it is generally geared towards the tourist market being primarily pubs, cafes and crafty type establishments. There is a very nice chocolate shop and a deli that sells Mull cheddar. Tobermory also boasts its own whisky distillery, pottery and handmade soap shop. And, let us not forget, Tobermory Cat who spends most of his time suffering tourists, posing for postcards and maintaining his Facebook and Twitter accounts.
If you stay self catering in Tobermory you should not expect to be able to purchase more than the basics once you are in situ. There is a Co-op supermarket which can provide milk and tins, a nice deli and bakery and a fishmonger located just outside of the main town, but little else that we located. This is not a major problem given that there at least three very nice places to eat.
The first, Café Fish, I have written about before. It has been voted the top fish restaurant in the entire country by the Good Food Guide and that is mainly because it sources amazing produce and then cooks it with a sensitive but unerring touch.
And of course, the fish and chip van seems to be something of a Tobermory institution. We had our first taste of deep fried scallops this year and the combination of the sweet, dense flesh, perfectly cooked within its crispy batter was an utter revelation. I covered mine in ketchup much to D’s disgust.
If I say that no sooner had we got home then we started planning our next trip up there it will perhaps express how hard we have fallen for the West of Scotland. As holidays go, this one was pretty much perfect. And the fact that it ended with D asking me to move in with him come the beginning of October means that Mull will always hold a very special place in my heart as the location where a marriage was finally mended.
We have been visiting Ardnamurchan, the most westerly point of the British mainland, since 2009 and every year we have made the ferry trip across to Mull. This year we decided to base ourselves on the island itself.
Mull is not a big island. It may well be the second largest of the Inner Hebrides after Skye (thank you, Wiki) but you can still cover it pretty comprehensively in the course of a week. It is, however, an extremely beautiful one and, with a population of less than 3000, vast swathes of it are empty. The landscape is quite stunning – great, rolling, verdant hills stitched through with areas of dense woodland and bright strips of sea appearing on the horizon round every corner. It is rich in wildlife; we treated ourselves to an organised tour and in the course of a single day saw a family of white tailed eagles, a pair of otters and a basking shark – not to mention seals, buzzards and even a horny toad. It is also (and this, of course, may be why it so dear to our hearts) rich in fabulous seafood – fishing being historically one of the island’s main income sources.
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| Views of Mull |
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| Calgary Art in Nature |
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| Tobermory |
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| Tobermory Cat |
The first, Café Fish, I have written about before. It has been voted the top fish restaurant in the entire country by the Good Food Guide and that is mainly because it sources amazing produce and then cooks it with a sensitive but unerring touch.
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| The biggest razor clams you ever did see |
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| Langoustines and squat lobsters |
Our new discovery this year was MacGoghan’s, a pub cum restaurant located on the far end of the main street. It is undoubtedly pub food but very, very good – D had a steak with scallops in a creamy paprika sauce. These were not only ingredients of spectacular quality but the dish was also cooked incredibly well. Surf and turf par excellence.
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| Tobermory steak: topped with scallops and a creamy paprika sauce |
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| Fish, chips and deep fried scallops. With ketchup. |
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| A collage of greed... |
Monday, 2 September 2013
Sad to be back
I should be out bowling at this precise moment in time but my recent holiday has obviously led to a reduced tolerance for the workplace as I have come home to nurse a crushing headache and look mournfully at pictures of Mull instead.
So, yes, holidays. As they go, this one was pretty lovely. I am entirely enamoured with Scotland and plan to post a little bit more about Mull and Tobermory later this week. In the meantime, let's touch upon the thorny subject of weight loss, or rather, lack thereof. It turns out that I've got maintenance down - my weight this morning was exactly the same as it was in the beginning of August. Considering there's been a week away in there in which haggis pizza may or may not have been consumed (don't knock it till you've tried it...) that's not too bad at all.
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| Blue sky in Scotland! |
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| Haggis pizza! |
But progress is what is now required - it's a new school year so it is time to set some positive goals. For this week, that's just going to be about getting back into the habit of tracking and doing some proper meal planning. Lack of organisation is a real issue for me at the moment - today all I have eaten is two biscuits, which is just plain daft. Although they were very nice biscuits...
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